Smitten Kitchen once referred to this recipe as "crack." I think that's a pretty accurate description. This is yet another recipe my mom found on the back of a matzah box, but it is almost the same as the Smitten Kitchen one. I only make this recipe during Passover, but I've seen others make a very similar recipe using saltines.
I recently bought Himalayan Pink Sea Salt from Trader Joe's, and I used it to sprinkle over part of it. This made a perfect sweet + salty snack.
Recipe: Chocolate Covered Matzah
2-3 sheets matzah
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
6 oz bittersweet chocolate chips
desired toppings - nuts, salt, etc
Line a cookie sheet with foil. Place the matzah on the sheet, overlapping slightly if necessary to completely cover.
Over low-medium heat, cook the sugar and butter in a small saucepan until it caramelizes.
Every year, I either under or overcook the sugar and butter. It doesn't really affect the taste, but it makes it a little difficult. If I undercook, then it's too thin and it goes under the matzah when I pour it, making a mess. If I overcook, then it's too thick, and hard to spread over the matzah. This time I overcooked it a bit.
Put in a preheated oven at 425 degrees for 4 minutes.
Sprinkle with chocolate chips, and put back in the oven for 1 minute.
Allow to cool, then put in the fridge to harden. Then break up into pieces and enjoy!